Crush the garlic cloves lightly with the back of a large knife, then peel them.
In a large sauté pan or braiser, sauté the garlic over the gentlest flame you can manage in a abundant olive oil until the cloves are soft. Take care to avoid browning them as much as possible. Once softened, smush the cloves into the oil.
Add the tomatoes to the pan, crushing them with your hands as you go, along with a good pinch of salt, a good grinding of pepper, and, if using, a small pinch of red pepper flakes.
Let the tomatoes simmer for a good 15 minutes or so, until well reduced to a saucy consistency. Stir every once in a while, smushing any lumps of tomato or remaining large pieces of garlic.
Cook your pasta until al dente and mix with the aglione sauce.